Simple pesto pasta salad

Step-by-Step Instructions

1. 1

   I always start by lightly toasting the pine nuts in a dry skillet over medium heat for 2–3 minutes, shaking the pan occasionally. Toasting brings out their nutty aroma and adds a subtle crunch to the pesto. Once done, I let them cool slightly.

2. 2

   In a food processor or blender, I combine the cooled pine nuts, fresh basil leaves, minced garlic, grated parmesan, salt, and black pepper. While blending, I slowly drizzle in the olive oil until everything comes together into a smooth, vibrant green paste. If I want a creamier texture, I sometimes add a little more olive oil.

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   Pro Tip: Taste the pesto and adjust salt or parmesan as needed – it should be bright, fragrant, and perfectly balanced.

4. 4

   Next, I bring a large pot of water to a boil, adding 1 tablespoon of salt. I cook the pasta according to the package instructions until al dente. Once cooked, I drain the pasta in a colander and immediately toss it with 1–2 tablespoons of pesto while still warm. This allows the flavors to infuse into the pasta perfectly.

5. 5

   Since this is a pasta salad, I let the pesto-coated pasta cool to room temperature before adding the salad ingredients. Tossing it while hot can wilt the rocket and soften the cherry tomatoes too much.

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   Once the pasta has cooled to room temperature, I add 2 tablespoons of mayonnaise. This adds a subtle creaminess that complements the pesto without overpowering it. Using a wooden spoon or silicone spatula, I gently toss the pasta to coat it evenly.

7. 7

   Next, I fold in the halved cherry tomatoes and baby bocconcini. I make sure to handle the bocconcini gently so they don’t break apart, keeping the salad visually appealing and texturally satisfying.

8. 8

   Finally, I add the baby rocket/arugula leaves and sprinkle in ½ teaspoon of salt. I toss everything lightly, just enough to combine the ingredients while keeping the greens fresh and vibrant.

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   For an extra touch of freshness, I like to scatter small basil leaves on top before serving. Not only does this add visual appeal, but it also enhances the aroma and flavor of the salad.

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    Pro Tip: I often prepare this salad a little ahead of time and refrigerate it for 15–20 minutes before serving. This allows the flavors to meld beautifully without making the rocket soggy.

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    Refrigeration: Store leftover pasta salad in an airtight container in the fridge for up to 2 days. The flavors actually improve slightly after resting, though the rocket may wilt a bit.

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    Avoid Freezing: I don’t recommend freezing this salad because the bocconcini and rocket lose their texture when thawed.